Ingredients with Measurements:
- 200g dried cuttlefish (juhi), sliced thinly
- 1 cucumber, julienned
- 1 green apple, julienned
- 1 ripe mango, julienned
- 1 small pineapple, julienned
- 1 small jicama, julienned
- 1 red chili, sliced thinly
- 1/2 cup roasted peanuts, chopped
- 1/2 cup palm sugar, grated
- 1/4 cup tamarind paste
- 2 tbsp fish sauce
- 2 tbsp soy sauce
- 1 tsp salt
- 1 tsp shrimp paste
- 1 tsp dried shrimp, ground
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1/2 cup water
Special equipment needed:
- Mortar and pestle
- Large mixing bowl
Step-by-step instructions:
1. In a mortar and pestle, grind the palm sugar, tamarind paste, fish sauce, soy sauce, salt, shrimp paste, dried shrimp, coriander, cumin, and turmeric until it forms a smooth paste.
2. In a large mixing bowl, combine the sliced juhi, cucumber, green apple, mango, pineapple, jicama, and red chili.
3. Pour the sweet and spicy sauce over the fruit and vegetable mixture and toss until everything is coated evenly.
4. Add the chopped peanuts and mix well.
5. Serve immediately.
- Time:
Preparation time: 20 minutes
- Cooking time: N/A
Temperature:
- N/A
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 290
- Fat: 9g
- Carbohydrates: 47g
- Protein: 11g
- Fiber: 7g
- Sugar: 32g
Substitutions for ingredients:
- Dried cuttlefish can be substituted with dried squid or shrimp.
- Palm sugar can be substituted with brown sugar.
- Tamarind paste can be substituted with lime juice.
- Fish sauce can be substituted with soy sauce.
- Shrimp paste can be omitted if not available.
Variations:
- Add sliced carrots or daikon radish for extra crunch.
- Use different types of fruit such as papaya or guava.
- Add sliced shallots or garlic for extra flavor.
Tips and tricks:
- Make sure to slice the fruit and vegetables thinly for a better texture.
- Adjust the amount of chili according to your preference for spiciness.
- Use a food processor if a mortar and pestle is not available.
Storage instructions:
- Rujak Juhi is best served fresh and should not be stored for more than a few hours.
Reheating instructions:
- N/A
Presentation ideas:
- Serve the Rujak Juhi in a large bowl or on a platter.
- Garnish with extra chopped peanuts and sliced chili.
Garnishes:
- Chopped peanuts
- Sliced chili
Pairings:
- Rujak Juhi is traditionally served as a snack or appetizer and pairs well with other Indonesian dishes such as Nasi Goreng or Satay.
Suggested side dishes:
- Steamed rice
- Grilled chicken or fish
Troubleshooting advice:
- If the sauce is too thick, add a little water to thin it out.
- If the sauce is too thin, add more palm sugar to thicken it.
Food safety advice:
- Make sure to wash all fruits and vegetables thoroughly before slicing.
Food history:
- Rujak Juhi is a traditional Indonesian dish that originated in Java.
Flavor profiles:
- Sweet, spicy, tangy, and savory.
Serving suggestions:
- Serve Rujak Juhi as a snack or appetizer before a meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian